Renaissance Raleigh Hotel, Raleigh, NC |
Chef Dean Thompson |
RALEIGH, NC — Officials for Concord Hospitality Enterprises,
one of the top-ranked hotel operators in North America, today announced the
promotion of Dean Thompson to executive chef for the Renaissance Raleigh
Hotel, in the company's headquarters of Raleigh, N.C. Previously, Thompson served as the hotel's executive sous chef,
under Dean Wendel, Concord's recently appointed corporate director of
food and beverage.
Thompson is a Johnson & Wales University graduate and
native of nearby Cary, N.C., where he developed an appreciation for the finer
points of southern cuisine, which has catapulted him to the top of his
craft.
Earlier this year, Thompson and his team won the 2013
"Fire in the Triangle" championship.
He will compete for the Top Chef of North Carolina title November 20
through 23 when the best chefs in the state converge on the Renaissance Raleigh
Hotel for the competition dining series, Final Fire.
Dean Wendel |
"Chef Thompson helped open the hotel and establish its
restaurant, Flights as one Raleigh's most vibrant dining rooms to celebrate
regionally-inspired cuisine," said Wendel.
"He has a passion for great food, an impressive culinary
pedigree and an authentic perspective on the culinary traditions that are his
heritage.
" He's the perfect choice to
lead the food and beverage effort at this exceptional hotel and the team that
serves it."
Prior to opening the Renaissance Raleigh, in 2008, Thompson
was the sous chef for the Hope Valley Country Club. Previously, he served under Chef Jules Ramos at Mills
Tavern, at the time rated one of the "75 Hottest Tables from Boston to
Beijing" by Conde Nast Traveler and The Boston Globe. During college, he worked at Mediterraneo
Caffe under Chef Gianfranco Campanella.
Chef Jules Remos |
"Because we have some of the best stewards of some of the richest
farmland right at our doorstep, we're able to showcase North Carolina's bounty
and culinary traditions in a way that rings true for local guests, but is also
up-to-the-minute for the visitors coming to Raleigh from all over the
world," said Thompson. "With every meal and every banquet, we're able
to shed new light on southern cuisine and southern hospitality."
For a complete copy of the company’s news release, please
contact:
Lauralee Dobbins
(703) 435-6293
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